Ah, Chocolate Peppermint Cheesecake! Just say the name, and my mouth starts watering. This delightful dessert takes me back to every holiday season filled with laughter, family, and tons of sweets. It perfectly marries the rich, creamy taste of chocolate with that refreshing hint of peppermint, creating a flavor explosion that dances on your taste buds. I can vividly remember the first time I made this cheesecake; I had just gotten my hands on a peppermint oil that smelled so good, I couldn’t resist whipping up a dessert! The look on my family’s faces when they took their first bites was priceless, and it’s been a cherished holiday tradition ever since.
This cheesecake isn’t just a treat for the taste buds; it’s a showstopper at any gathering. The layers of chocolate ganache on top add an extra layer of decadence, and the peppermint swirl is as pretty as it is delicious. So, whether you’re hosting a holiday party or simply looking to indulge yourself, this recipe is guaranteed to impress.
What’s in Chocolate Peppermint Cheesecake?
Chocolate Cookie Crust: A buttery, rich base made from chocolate cookies (I love using Oreos for an easy and delicious option) mixed with melted butter. It’s the perfect foundation for the cheesecake.
Cream Cheese: The star of any cheesecake! I always use full-fat cream cheese for a rich, creamy texture. Let it soften at room temperature for easy mixing.
Sour Cream: This adds a tangy flavor and keeps the cheesecake moist. Opt for full-fat sour cream for the best results!
Granulated Sugar: Sweetness is key! It balances out the cream cheese and sour cream beautifully.
Heavy Cream: Essential for creating that luscious chocolate ganache that tops the cheesecake.
Chocolate: I prefer using semi-sweet chocolate for a perfect balance of sweetness and bitterness. Just make sure it’s good quality!
Peppermint Extract: A few drops of this magical extract bring a festive zing to the cheesecake.
Eggs: They bind everything together, giving your cheesecake that lovely creamy texture.
Is Chocolate Peppermint Cheesecake Good for You?
Let’s be real—this is a treat! But it does have a few redeeming qualities.
Cream Cheese: While creamy and rich, it does provide some protein and calcium. Just remember to enjoy in moderation!
Sour Cream: This adds a nice tang while being a source of probiotics, which are good for your gut health.
Now, on the flip side, this cheesecake is high in calories and sugar, so if you’re watching your intake, you might want to save it for a special occasion. But hey, life’s all about balance, isn’t it? Enjoy a slice guilt-free; you’ve earned it!
Ingredients List
– 1 ½ cups chocolate cookie crumbs
– ½ cup unsalted butter, melted
– 2 (8-ounce) packages of cream cheese, softened
– 1 cup granulated sugar
– 1 cup sour cream
– 1 teaspoon peppermint extract
– 3 large eggs
– 1 cup heavy cream
– 8 ounces semi-sweet chocolate, chopped
– Additional crushed candy canes for garnish (optional)
*(Serves about 12 people)*
How to Make Chocolate Peppermint Cheesecake?
1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it lightly or lining it with parchment paper.
2. In a medium bowl, combine chocolate cookie crumbs and melted butter. Mix until the crumbs are well coated. Press the mixture firmly into the bottom of your prepared springform pan to form the crust. Bake for 10 minutes, then let it cool.
3. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the sour cream and peppermint extract, and mix until well combined.
4. Incorporate the eggs one at a time, mixing gently after each addition. Pour the mixture onto the cooled cookie crust.
5. Bake the cheesecake for about 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake sit in the oven for an additional hour. This helps prevent cracks.
6. Once cool, refrigerate the cheesecake for at least 4 hours or overnight.
7. To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it starts to simmer. Pour it over the chopped chocolate in a bowl, let it sit for a minute, then stir until smooth.
8. Pour the ganache over the chilled cheesecake. If you’re feeling fancy, drizzle with extra melted white chocolate or sprinkle with crushed candy canes.
9. Chill for another hour to set the ganache.
10. Slice and serve! Enjoy the ooohs and aaahs from your friends and family.
Tips & Sweet Variations
Let’s elevate this cheesecake to the next level! You can add a swirl of raspberry sauce on top for a berry twist, or even layer some chocolate chips within the cheesecake for a fun surprise. If you want a peppermint crunch, crush up some candy canes and fold them into the cheesecake mixture before baking.
Feeling adventurous? Use an alternative crust by experimenting with graham crackers or even nut-based crusts for gluten-free options. And don’t forget—this cheesecake makes for fabulous leftovers, if there are any!
Now, dear friend, I hope you give this Chocolate Peppermint Cheesecake a try! Trust me, it will become a beloved recipe in your home, just like it is in mine. I’d love to hear how yours turns out, so don’t forget to share your experiences! Happy baking!